Food compound.



' 'oneliegg to ,each pound of the potato, or. two

unrrnn .sra ras PATENT canto-E.

JOHN HARVEY KELLOGG, F BATTLE CREEK, M ICHIGAN.

room comrouun.

1,001,149. No Drawing.

To all 'whom it may a concern:

Be it known that L'JOHX HARVEY Keir LOGG, a. citizen of the United States, residing at. Battle Creek, Michigan," have invented provide an improved food product which is certainnew and useful Improvements -in Food Compounds, of which the following is a specification.

This invention relates toimprovements in food products. v

Themain object of this invention is to palatable and nourishing and one adapted for use as a meat'substitute.

A further object is to provide 'a food embodying these advantages which can be very economlcally produced, I

Further objects will definitely appear from the detailed description to follow.

The invention is clearly defined and pointed out in the claim. In the reparation of my improved food product, Fuse the following ingredients in about the following proportionz-Gluten, one pound, potato meal, one pound; oil, preterabl'yvegetable oil, one quarter pound;

Dound's of thegluten-and potato; ayeast product either in-the form of COIICQDtlatBCl f-yeast extract or what I designate herein as the rerude yeast product,which 1 will describe later, when the concentrated yeast ex- H v to four grains of extract to each pound of the, other ingredients; \Vhen' the crude product is' used, the proportion should'be tract is used the proportion should be two one to 'twoounces to a pound of the other ingredients; andsaltto taste. 1 1 preferably preparefand combine these ingredients in the followin manner I prepare the gluten preferably rom wheat flour by washing out thestarch, vthe gluten being used in its wetchndition. The potatoes are prepared by steaming for about thirty minutes at 225 Fahrenheit, and -mas h ed.' The yeast application of 2 to 5% of product is prepared by diluting yeast, such as brewers" waste yeast, with water, and

washing through a fine sieve, to remove the bitter hop resin which is found for the most part in" particles larger than the yeast. The 50.

mixture is then placed in bags of stout ducking orthe like. and pressed. T emoist yeast thus obtained is'thentreated by the oughly mixed with the yeast. Under the influence of thesalhthe yeastenvelops are broken, and the soluble matters contained Specification of Letters Patent.

salt, which is thor Patented auglf zzji ii.

Application filed October 19, 1908. .Serial No..458,549.-

therein are set free, the-1112155bGCOIHl'lIgliquefied to about the consistency of cream.

The product may be used illtlliSCODtl'l/HOIL- which I designate as the cru-deproduct, or

water may be added thereto, filteredand concentrated, or the unconcentrated liquid may be used as a substitute for the water-in the mixing, with the other ingredients.

There are several ways or processes in which oil and salt combined and thoroughly mixed,

preferably by passing the same several times through a shredding machine. Fresh or desiccated eggs may be used as desired. The yeast product can be added during the mixing, but I preferably introduce the same by 'first mixing with the water, which is used,

'to moisten the mixture. This mixture is then placed in cans, sealed and cooked for several hours, preferably: about six hours, at approximately 225 Fahrenheit. The temperature and length of time of cooking can be greatly varied and a desirable :t'ood product produced. However, I prefer to cook about as I have indicated, as this secures a complete cooking and blending of the materials;

1 preferably use a vegetable oil, as stated,

and find that corn oil, or the oil of nuts or the like, is, satisfactory for this purpose,

and I thus secure a compound adapted as. a meat substitute, having a vegetable-origin Animal oils can'be used and a very satisfactory product is obtained by the use of butter; i

After the final cooking, the food is ready .forserving and maybe served either directly from the cans, or may be prepared in a great variety of ways in imitation of different meat dishes. By this treatment, the product-is given a meaty, fibrous consistency and is quite like some meats in flavor yand in food elements.

My improved food product is very noun ishing and is used as a meat substitutegtor which it is especially designed by me. although its use, of course, is optional. If it rue ' of lightness} g While I prefer to combine the ingredients 'inabout the proportions specified, I desire to state. they may be considerably varied, al- "though. such variations Will, of course, vary is desired,='my improved food product may be dried after cooking and used as a powder 1n making soups, b'roths. and likeprepara tions. In a dried form, it has the advantage more or less the food elements A very satisfactory product secured. When the egg 1 is omitted, and, of course, is considerably cheaper. I ordinarily use Irish'potatoes, al-

thoughsweet potatoes may be used-and also to potato,

other vegetables possessing qualities. similar My improved productpossesses excellent keeping qualities, and, as before remarked, may be used in a great variety of ways.

' While the elements maybe arranged andjmy hand and seal in the An improved food compound comprising gluten, potato and yeast products combined and cookedin about the proportions stated.

into a homogeneous mixture of meat-like flavor andfibrons texture. In w.vvitnes's whereof, I have hereunto set presence of two witnesses.

101m HARVEI-KELLOGG. a s.] WVitnesses: v

E. E. SMITH,

LETHA PETTENGILL. 

